Instructions

1. To make this moist sugar cookie recipe you will need to preheat your oven to 375°F.
2. Then, in a microwave-safe bowl, melt your butter in the microwave until it is half melted. I used 20-second increments until I got to the desired consistency. (You can even use your large mixing bowl if you want to keep this as a one-bowl recipe!)
3. In your large mixing bowl, cream together your half-melted butter and 1-1/2 cups granulated sugar. The butter is so soft, I didn’t need to use an electric mixer, a rubber spatula was easy enough to use.
4. Next, you will add in the egg and vanilla and combine until just incorporated.
5. Add in about half of the flour and scatter the baking soda and baking powder on top. I make sure to sprinkle the baking soda and powder around so that it has a better chance of spreading throughout the cookie dough.
6. Stir the flour mixture until just combined, and then add in the remaining flour and continue to mix until well combined. The dough will look light and fluffy.
7. Place about 1/2 cup of sugar in a small bowl for rolling your balls in. Use a cookie scooper or spoon to make dough balls about 1-1/2″ to 2″ balls. Roll the cookie dough balls in the sugar and place them on the baking sheet. Allow about 2″ between cookies to allow the cookies to spread.
8. Bake for 8-9 minutes, they will be puffed up like a marshmallow. Remove the cookies from the oven and allow them to cool on the pan for about 8-9 minutes before removing them and placing them on a cooling rack. As they cool down they will shrink down.
9. Let the cookies cool for about 45 minutes to an hour to allow these potbelly sugar cookies to fully set.